Extra Virgin Olive Oil
Our mono-cultivar Brandolfino olives are harvested just before they ripen to protect the fragrance and maintain a low acidity with no oxidation.
The Extra Virgin Olive Oil is pressed and produced using a continuous cycle method at low temperatures.
Our mono-cultivar Brandolfino olives are harvested just before they ripen to protect the fragrance and maintain a low acidity with no oxidation.
The Extra Virgin Olive Oil is pressed and produced using a continuous cycle method at low temperatures.
Our mono-cultivar Brandolfino olives are harvested just before they ripen to protect the fragrance and maintain a low acidity with no oxidation.
The Extra Virgin Olive Oil is pressed and produced using a continuous cycle method at low temperatures.
★★★★★
Made with love in Passopisciaro, Mt. Etna.